CN107668661A - A kind of pungent tangerine sauce and preparation method thereof - Google Patents
A kind of pungent tangerine sauce and preparation method thereof Download PDFInfo
- Publication number
- CN107668661A CN107668661A CN201711028105.8A CN201711028105A CN107668661A CN 107668661 A CN107668661 A CN 107668661A CN 201711028105 A CN201711028105 A CN 201711028105A CN 107668661 A CN107668661 A CN 107668661A
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- CN
- China
- Prior art keywords
- grams
- orange
- chilli
- stand
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000675108 Citrus tangerina Species 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000015067 sauces Nutrition 0.000 title claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 240000004160 Capsicum annuum Species 0.000 claims abstract 8
- 241000894006 Bacteria Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000185386 Thladiantha grosvenorii Species 0.000 description 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses the invention provides a kind of pungent tangerine sauce, it is made up of following raw materials by weight proportion：Fresh 1000 grams of orange, 8 grams of chilli 6 gram, 20 grams 30 grams of sugar, 8 grams of salt 6 gram, 15 grams of soy sauce 10 gram.The preparation method of above-mentioned pungent tangerine sauce, comprises the following steps：（1）Orange is cleaned, strips out orange meat, cuts stoning, it is stand-by；（2）Take the half orange peel peeled above to be put into the water boiled to boil again, pull out and drain the water, it is stand-by；（3）Chilli shreds or breaks into chilli powder, stand-by；（4）Above-mentioned stand-by orange meat, orange peel, broken section of chilli or chilli powder are put into juicer beat juice together；（5）The juice broken into is put into stainless-steel pan, after adding sugar, salt, soy sauce, opens fire and endures a period of time, centre will ceaselessly stir, prevent from being sticking；（6）Cooling, is fitted into and disinfects and in the anhydrous vial of oil-free, sealing.
Description
Technical field
The present invention relates to food, specifically a kind of pungent tangerine sauce and preparation method thereof.
Background technology
Application publication number：CN106260815A, a kind of sugar-free marmalade and preparation method thereof, disclose a kind of sugar-free tangerine
Sub- jam and preparation method thereof, by following fresh orange pulp 25-35 counted by weight ratio, Fresh Lemon juice 6-8 and fresh
Momordica grosvenori leaching liquor 18-22 is made through infusion, cooling, bottling, sealing.Although the invention do not add various food additives,
Preservative, but because without the active ingredient for suppressing bacteria breed, the jam holding time falls short of, and taste is light, not peppery
Taste.
Application publication number：A kind of CN103125788A, preparation method of marmalade can, discloses a kind of marmalade
The preparation method of can：It is characterized in that by orange 6,150 grams of rock sugar, rice wine 100CC, lemon juice is random, and salt is a little, prepares tangerine
Son, wash clean, last layer salt being spread to skin, is somewhat rubbed with the hands, cleaned, orange batch mark signature knife peels, soaked 2 to 4 is small
When, it is cut in half, remove seed, removes the film of tangerine meat, orange peel steeps 2 hours, wipes that layer of the inside white off with spoon, scrapes dry
Only, chopping, standby pot hot water, adds a spoonful salt, orange peel silk is boiled 5 minutes, subcooled water, is filtered dry, standby pot, in regular turn addition orange peel silk, pulp,
Rock sugar, rice wine, lemon juice, small fire are endured, and centre will ceaselessly stir, and prevent from being sticking, and until that can be agglomerated in cold water, are stopped working, dress
Bottle.The invention production process is complicated, and production time length, the sugar-free marmalade taste is light, without pungent.
The content of the invention
In order to overcome above-mentioned deficiency, the invention provides a kind of pungent tangerine sauce and preparation method thereof.
The used to achieve the above object technical scheme of the present invention is：
A kind of pungent tangerine sauce, it is made up of following raw materials by weight proportion：
Fresh 1000 grams of orange
6 grams -8 grams of chilli
20 grams -30 grams of sugar
6 grams -8 grams of salt
10 grams -15 grams of soy sauce.
The preparation method of above-mentioned pungent tangerine sauce, comprises the following steps：
（1）Orange is cleaned, strips out orange meat, cuts stoning, it is stand-by；
（2）Take the half orange peel peeled above to be put into the water boiled to boil again, pull out and drain the water, it is stand-by；
（3）Chilli shreds or breaks into chilli powder, stand-by；
（4）Above-mentioned stand-by orange meat, orange peel, broken section of chilli or chilli powder are put into juicer and beat juice；
（5）The juice broken into is put into stainless-steel pan, after adding sugar, salt, soy sauce, opens fire and endures a period of time, it is middle otherwise stop
Stirring, prevent from being sticking；
（6）Cooling, is fitted into and disinfects and in the anhydrous vial of oil-free, sealing.
The invention has the advantages that pungent tangerine sauce does not add food additives, nutritious, tasty and refreshing to go with rice, taste is fresh
U.S., preparation method are easy, and capsicum, salt, sugar all have an inhibitory action to bacterium, shelf-life of pungent tangerine sauce may be up to 12 months with
On.
Embodiment
Embodiment：
（1）Fresh 1000 grams of orange is cleaned, strips out orange meat, cuts stoning, it is stand-by；
（2）Take the half orange peel peeled above to be put into the water boiled to boil again, pull out and drain the water, it is stand-by；
（3）6 grams of chilli choppings, it is stand-by；
（4）Above-mentioned stand-by orange meat, orange peel, broken section of chilli are put into juicer and beat juice；
（5）The juice broken into is put in stainless-steel pan, after adding 20 grams of sugar, 6 grams of salt, 10 grams of soy sauce, opens fire and endures 10 minutes, it is middle
Ceaselessly to stir, prevent from being sticking；
（6）Cooling, is fitted into and disinfects and in the anhydrous vial of oil-free, sealing.
The above described is only a preferred embodiment of the present invention, not making any formal limitation to the present invention, appoint
How without departing from the present invention program content, any simple modification made according to technical spirit of the invention to above example, etc.
With change and modification, in the range of still falling within technical solution of the present invention.
Claims (2)
1. a kind of pungent tangerine sauce, it is characterized in that：It is made up of following raw materials by weight proportion：
Fresh 1000 grams of orange
6 grams -8 grams of chilli
20 grams -30 grams of sugar
6 grams -8 grams of salt
10 grams -15 grams of soy sauce.
2. the preparation method of pungent tangerine sauce according to claim 1, it is characterized in that：Comprise the following steps：
（1）Orange is cleaned, strips out orange meat, cuts stoning, it is stand-by；
（2）Take the half orange peel peeled above to be put into the water boiled to boil again, pull out and drain the water, it is stand-by；
（3）Chilli shreds or breaks into chilli powder, stand-by；
（4）Above-mentioned stand-by orange meat, orange peel, broken section of chilli or chilli powder are put into juicer beat juice together；
（5）The juice broken into is put into stainless-steel pan, after adding sugar, salt, soy sauce, opens fire and endures a period of time, it is middle otherwise stop
Stirring, prevent from being sticking；
（6）Cooling, is fitted into and disinfects and in the anhydrous vial of oil-free, sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711028105.8A CN107668661A (en) | 2017-10-28 | 2017-10-28 | A kind of pungent tangerine sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711028105.8A CN107668661A (en) | 2017-10-28 | 2017-10-28 | A kind of pungent tangerine sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107668661A true CN107668661A (en) | 2018-02-09 |
Family
ID=61142355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711028105.8A Pending CN107668661A (en) | 2017-10-28 | 2017-10-28 | A kind of pungent tangerine sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107668661A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541936A (en) * | 2018-04-30 | 2018-09-18 | 易华 | Mountain tangerine tea oil thick chilli sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061515A (en) * | 1990-11-23 | 1992-06-03 | 贝聚华 | Process of orange paste foodstuffs |
| KR20030041527A (en) * | 2001-11-20 | 2003-05-27 | 박범일 | a |
| CN101438777A (en) * | 2007-11-19 | 2009-05-27 | 胡义庭 | Method for preparing orange peel paste |
| CN103652822A (en) * | 2013-11-30 | 2014-03-26 | 李建花 | Chilli sauce and preparation method thereof |
| CN106579170A (en) * | 2016-12-01 | 2017-04-26 | 朱立生 | Secretly-made orange peels |
-
2017
- 2017-10-28 CN CN201711028105.8A patent/CN107668661A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061515A (en) * | 1990-11-23 | 1992-06-03 | 贝聚华 | Process of orange paste foodstuffs |
| KR20030041527A (en) * | 2001-11-20 | 2003-05-27 | 박범일 | a |
| CN101438777A (en) * | 2007-11-19 | 2009-05-27 | 胡义庭 | Method for preparing orange peel paste |
| CN103652822A (en) * | 2013-11-30 | 2014-03-26 | 李建花 | Chilli sauce and preparation method thereof |
| CN106579170A (en) * | 2016-12-01 | 2017-04-26 | 朱立生 | Secretly-made orange peels |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108541936A (en) * | 2018-04-30 | 2018-09-18 | 易华 | Mountain tangerine tea oil thick chilli sauce |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180209 |
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| RJ01 | Rejection of invention patent application after publication |